Crustless Quiche with Sausage and Vegetables

Cut out the soggy crust that’s full of empty carbs. It won’t be missed in this Crustless Quiche with Sausage and Vegetables.

I am on a quest for great breakfast recipes! I must find a way to start my day with great tasting nutritious foods!! One way is to make a quiche. I love quiche, but I don’t understand the point of the crust. It’s great with pies, but not needed with eggs. And since it’s mostly processed flour, it’s not very nutritious either. And since I am low-carbing it, that is cutting out mostly white breads, pasta and rice, I turned toward my Persian kooks, which is similar to a quiche – without the crust.

You spray your pie pan with cooking spray, to keep it from sticking. Then mix eggs with half-and-half. For vegetables I use my favorite combination: mushrooms, broccoli and red bell peppers. Top with cheddar cheese and green onions and you’ve got a delicious crustless quiche

You can also bake this into cupcake tins, for individual servings. A terrific way to grab breakfast and get on with your day.

I have served this to many friends and family, and no one misses the often soggy, tasteless crust that usually accompanies a traditional quiche. And because this dish is high in protein and fiber, your appetite is satisfied and you won’t be looking for a snack an hour later!

Imagine other great combinations: spinach, parmesan and mozzarella or what about ham, swiss and fresh tomatoes? I’m getting hungry just thinking about it!

Crustless Quiche with Sausage & Vegetables

Author:

Laura Bashar

A quiche is perfect for breakfast, brunch, lunch or supper. You won't miss the crust in this filling and very simple recipe. Recipe by Laura Bashar of Family Spice

Ingredients:

1 TBS extra virgin olive oil

1 cup broccoli, florets

1/2 cup mushrooms, sliced

1/4 cup red bell pepper, sliced

9 eggs, extra-large

1 cup half-and-half

1/4 tsp salt

1/4 tsp black pepper, ground

1/8 tsp nutmeg, ground

1 1/2 cup cheddar cheese, shredded

1 1/4 cup breakfast sausage, cooked & chopped

2 TBS green onions, chopped

Directions:

Preheat oven to 350ºF and adjust rack to upper-middle position.

Spray 9-inch ceramic pie dish with cooking spray.

In an large non-stick skillet, over medium-high heat add:

1 TBS extra virgin olive oil

1 cup broccoli , florets

1/2 cup mushrooms , sliced

1/4 cup red bell pepper , sliced

Sauté vegetables until softened, about 5 minutes, then remove from heat to cool.

In a bowl, mix together:

9 eggs, extra-large

1 cup half-and-half

1/4 tsp salt

1/4 tsp black pepper, ground

1/8 tsp nutmeg, ground

Pour egg mixture into prepared pie dish.

Pour the cooled vegetable mix into the pie dish along with:

1 1/2 cup cheddar cheese , shredded

1 1/4 cup breakfast sausage , cooked & chopped

2 TBS green onions , chopped

Spread evenly and push down into the egg mixture with the back of a spoon.

Bake for 40 minutes, until the top of the quiche turns golden brown and a toothpick stuck in the center comes out clean.

Let rest for 15 minutes to allow the quiche to set before slicing it.

Notes:

Cooking Tips: Refrigerate leftovers for a quick breakfast during the week. To lower the fat content of your quiche, you can also substitute the eggs for 8 1/4 cups of Egg Beaters, egg substitute.

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